Looking for a way to keep bread baking in your summer schedule?
By preparing dry recipe ingredients ahead of time, you can quickly stir up bread dough and keep healthy, wholesome bread on your table.
You can take nearly any bread recipe and create a mix that helps you streamline your baking process. Here are two recipes to help you get started.
WHITE BREAD MIX
Container: My number one container preference for bread mix is a wide-mouth glass canning jar. You could also recycle a jar that once contained spaghetti sauce, pickles, etc. Make sure your jar will hold 4 cups.
Measure and sift together:
3 ½ – 3 ¾ cups all-purpose or bread flour
1 ½ teaspoons salt (I recommend Himalayan pink salt)
Measure but DO NOT add to flour mix:
1 ½ teaspoons yeast
Place measured yeast in a small plastic container or bag and put it in the jar with the flour mixture.
Store the mix in the refrigerator or the freezer (freeze if you won’t use it up within three months).
When it’s time to bake the bread, you’ll need:
1 cup water
1/3 cup milk
¼ cup sugar (can substitute honey or maple syrup)
3 T butter or oil
Find full baking instructions at here: https://bakeyourbestever.com/soft-white-bread.
WHOLE WHEAT BREAD MIX
To store, I recommend using a jar, as noted above. In summer, whole grain loaves of bread are especially prone to turning rancid, so be sure to store this mix in the refrigerator or freezer.
Mix together and place it in the jar/storage container.
3 ½ cups 100% whole wheat flour (I recommend white wheat for the flavor)
1 ½ teaspoons salt (recommend Himalayan pink salt)
1 T Gluten (optional)
Measure, but DO NOT add to flour mixture.
1 ½ teaspoons yeast
Place the measure yeast in a plastic storage container or bag and put it in the jar.
When it’s time to bake the bread:
1 ¼ cups water, ranging from 105 to 110 degrees
¼ cup sugar, honey or maple syrup
2 T butter or oil
Read full baking instructions at here: https://bakeyourbestever.com/whole-wheat-bread/.
If you find you have time to bake multiple loaves of bread that you can freeze, all my homemade bread recipes freeze well. You might consider measuring out all your dry ingredients ahead of time and setting up a streamlined baking process. Here are some tips:
- If you don’t mix dry ingredients ahead of time, start assembling all your recipe ingredients to ensure you have the supplies you need.
- Set up a separate area in your kitchen – on the counter or an extra table, etc. – for working with wet ingredients and dry ingredients. This just makes it easy to keep all dry ingredients together, and all wet (remaining) ingredients together as you prepare the contents of each loaf. It’s less likely you’ll forget to add something.
- If you don’t have enough bread pans to use a different one for each loaf, you can easily rotate between two or three pans. Plan to soak the pan in water for 3 or 4 minutes after your baked loaf is removed.
- For easy access, recipes can be attached to your fridge with a magnet or otherwise set up so you can easily read them without stopping and picking them up. My recipes are enclosed in plastic sleeves to help keep them clean.
- You might consider mapping out and writing down the timeline for each loaf, as in what time ingredients go into the bread machine, what time the first dough should be ready for the final rise, etc. This can help avoid under- or over-kneading, under- or over-baking loaves.
- Check your bread machine for instructions about run time and any need for cooling down between operations.